• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Trim baby broccoli and cut into thirds. Roughly chop Asian greens. • In a small bowl, combine plum sauce, oyster sauce, the soy sauce, sesame oil and the water. Little cooks: Take the lead by combining the sauces!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and baby broccoli until tender, 4-5 minutes. Add Asian greens and cook until just wilted, 1-2 minutes. Transfer veggies to a medium bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic and zesty chilli salt and cook until fragrant, 1 minute.

• While the pork is cooking, half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Reduce the frying pan heat to medium, then add plum-oyster sauce mixture, cooked veggies and udon noodles. Stir to combine, 1-2 minutes. TIP: Add a splash of water if the sauce looks too thick

• Divide sticky Chinese pork noodles between bowls. • Top with crispy shallots. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crispy shallots!